Veloute Sauce

Ingredients

4-serving

3 Tablespoons Butter

3 Tablespoons Flour

2 Cups Chicken Fish Veal Stock , , or

To Taste white pepper , freshly ground

To Taste Salt

Method

20 mins

Add Photo

In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.